Cooking

Complete Chinese Cookbook

Author: Ken Hom

Publisher: Random House

ISBN:

Category: Cooking

Page: 352

View: 724

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.
Cookery, Chinese

The Complete Chinese Cookbook

Author: Jillian Stewart

Publisher: Tormont

ISBN:

Category: Cookery, Chinese

Page: 272

View: 874

Chinese food is a symbol of life and good health.the main technique used to produce Chinese Food is stir frying. Chinese food incorportates six basic flavors: sweet, sour, salty, spicy pungent and hot.
Cooking

Thousand Recipe Chinese Cookbook

Author: Gloria Bley Miller

Publisher: Simon and Schuster

ISBN:

Category: Cooking

Page: 926

View: 513

Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques
Cooking

Edible Asian Garden

Author: Rosalind Creasy

Publisher: Tuttle Publishing

ISBN:

Category: Cooking

Page: 112

View: 110

With beautiful photography and region-specific growing tips, The Edible Asian Garden features delicious recipes and gardening techniques from China, Japan, India and Southeast Asia. With plant information and practical how-to, author Rosalind Creasy takes us on a tour of three of her own successful Asian gardens—one suitable for cool weather, another for warmer weather, and a stir-fry garden—to show the variety of vegetables that can be grown in a range of climates and for a variety of purposes. In "The Asian Garden Encyclopedia," Creasy gives information for 108 distinct varieties of Asian vegetables. Looking for a novel ingredient to add to Friday night stir-fry supper? Why not grow it—the Resources section offers many seed sources for Asian vegetables that are easier to plant than to find at your local market. Finally, in the Recipes section, Creasy presents common Asian ingredients and cooking methods. Featured Asian recipes include: Pickled Ginger Lemon Grass Tea Carrot and Garlic Stir-fry Pea Shoots with Crab Sauce Thai Chicken Soup with Pigeon Peas Vietnamese Salad Rolls Winter Squash, Japanese Style Thai Red Vegetable Curry Vegetable Tempura And many more!
Cooking

My Stir-fried Life

Author: Ken Hom

Publisher: Biteback Publishing

ISBN:

Category: Cooking

Page: 300

View: 131

As a boy, Ken Hom lived hand-to-mouth in the slums of Chicago's Chinatown. Today, he is one of the most celebrated TV chefs of all time, the man who showed the British how to cook Asian food and introduced the nation to the wok. This is the story of that remarkable journey. Aged just eight months when his father died, Ken was raised by his mother in an atmosphere of punishing poverty. But no matter how little they had, they ate well. Life would change when, at the age of eleven, Ken landed a job in his uncle's Chinese restaurant. From these humble beginnings, he travelled the globe and went on to become one of the world's greatest authorities on Asian food. His wildly popular books have inspired millions of home cooks, and he paved the way for a generation of celebrity chefs. High-spirited and frequently funny, My Stir-Fried Life is the epicurean's epic - a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves cooking, from the keen novice to the accomplished connoisseur.
Cooking

Three World Cuisines

Author: Ken Albala

Publisher: Rowman Altamira

ISBN:

Category: Cooking

Page: 392

View: 152

This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
Cooking

The Wok

Author: Gary Lee

Publisher: Nitty Gritty Cookbook

ISBN:

Category: Cooking

Page: 176

View: 422

This book has sold more than 1 million copies, and remains your guide to classic Chinese cooking. From a Chinese cooking master, recipes and information about ingredients, tools and techniques.
Cooking

My Kitchen Table: 100 Easy Chinese Suppers

Author: Ken Hom

Publisher: Random House

ISBN:

Category: Cooking

Page: 208

View: 634

A follow-up to Ken Hom's popular stir-fries book, 100 Weeknight Chinese Suppers offers Ken's favourite quick and simple Chinese recipes, perfect for a cosy after-work meal. From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes. Ken Hom is the nation's favourite Chinese chef and these recipes will turn you from the take away to the wok.